Chicken Vesuvio

8 servings

5 lb. chicken legs and thighs
4 t. salt

2 t. ground black pepper

2/3 c.olive oil

4 c. vegetable oil, for frying

6 large potatoes, peeled and cut into thick wedges

4 cloves garlic, peeled and mashed

2 T. dried oregano

1 1/2 c. white wine

Heat oven to 400 degrees. Clean chicken, rinse with cold water and pat dry. Season with salt and pepper. Heat 1/3 olive oil in a large heavy skillet over medium-high heat. When oil is hot, carefully place half of chicken in pan using tongs. Brown well on all sides, remove chicken from pan. Add rest of oil and fry remaining chicken. Pour off all but a few tablespoons of oil. Return chicken to skillet and place uncovered in preheated oven for 25 minutes, turning chicken once or twice.

Heat 2 cups vegetable oil to 350 degrees F. While chicken is cooking have potatoes peeled, wedged, rinsed and dry. Carefully add wedges into hot oil, about 4 at a time. Avoid crowding. Fry potatoes until golden and remove and let drain on paper towel and reserve for later. Add more oil as needed.

For the last 5 minutes of cooking for the chicken, add the cooked potatoes, garlic, oregano and wine to skillet, return to oven. Remove chicken to a large platter, arrange potatoes atop the chicken and pour the pan juices over all.

Recipe notes: This recipe is based on the The Italian Village Chicken Vesuvio Recipe at The Food Network website. We first heard of this dish when we watched the movie Return To Me. It sounds incredibly greasy but the flavor is soooo good!

As for those grapefruit and buttermilk diets, I'll take roast chicken and dumplings. ~Hattie McDaniel